Level: | Easy |
Total: | 15 min |
Active: | 15 min |
Yield: | 4 servings |
Level: | Easy |
Total: | 15 min |
Active: | 15 min |
Yield: | 4 servings |
Ingredients
- 2 1/2 cups whole milk
- 6 large egg yolks
- 1/2 cup sugar
- 1 cup Butternut Squash Simple Syrup, recipe follows
- 1 cup rye whisky
- Ice
- 1 cup whipped cream, homemade or store-bought
- Ground cinnamon, for garnish
- 1 cup butternut squash juice (processed using a juicer)
- 1/2 cup sugar
- 3 allspice berries
- 1 cinnamon stick
- 1 clove
Instructions
- Pour the milk into a medium saucepan and place over medium-low heat. Scald the milk by heating it just until bubbles form around the edges of the pan.
- Place the yolks and sugar in a high-powered blender and blend on low speed. Slowly pour the scalded milk into the blender with the motor running. Increase the speed to high and blend for 2 to 3 minutes. Add the cooled Butternut Squash Simple Syrup and the whisky and blend again until smooth, another 30 seconds to 1 minute.
- Pour the eggnog into a very large ice-filled cocktail shaker and shake vigorously for 30 seconds. Strain into 4 coupe glasses and garnish each with whipped cream and a dusting of cinnamon.
- Bring the butternut squash juice, sugar, allspice berries, cinnamon stick and clove to a simmer in a small saucepan. Steep for 10 minutes, strain and cool.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 567 |
Total Fat | 15 g |
Saturated Fat | 7 g |
Carbohydrates | 66 g |
Dietary Fiber | 2 g |
Sugar | 60 g |
Protein | 10 g |
Cholesterol | 302 mg |
Sodium | 82 mg |
Serving Size | 1 of 4 servings |
Calories | 567 |
Total Fat | 15 g |
Saturated Fat | 7 g |
Carbohydrates | 66 g |
Dietary Fiber | 2 g |
Sugar | 60 g |
Protein | 10 g |
Cholesterol | 302 mg |
Sodium | 82 mg |
Reviews
Very good drink! Lots of steps, seems intimidating but definitely not hard to make. Whipped cream and cinnamon on top really balances everything out. I thought the butternut squash was strange but it tastes like a pumpkin drink!